Cobb Salad

Linda Griffith


I love this salad. It's so filling and good. When I worked at the Bank, several of us would go down to the River walk to a restaurant called Fat Mans on the River. They had the best Cobb Salad that I had ever tasted. This is a close match. I hope you will enjoy it. The only problem with it was; after eating it, no one wanted to go back to work.


★★★★★ 1 vote

20 Min
30 Min


  • 6 slice
    bacon, crisply fried
  • 1 medium
    head of ice berg lettuce, shredded
  • 3 c
    chicken breast, cooked and chopped
  • 2 medium
    tomatoes, seeded & chopped
  • 3/4 c
    blue cheese, crumbled
  • 1 medium
    avocado, peeled, pitted & diced
  • 3
    green onions, chopped
  • 1 bottle
    ranch dressing (8 oz)
  • ·
    hot crescent rolls served with honey butter

How to Make Cobb Salad


  1. Directions

    Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    Divide shredded lettuce among individual plates.
    Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
    Drizzle with your favorite dressing and enjoy
  2. Mix honey & whipped butter and spread on crescent rolls....

Printable Recipe Card

About Cobb Salad

Course/Dish: Chicken Salads

Show 3 Comments & Reviews

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